Frank Caccavari's at home recipes

Eggplant Ricotta Involtini

 

Ingredients 

2 Eggplants

150gms ricotta 

500ml Passata

Olive oil

Salt and pepper

Passata 

1kg Roma tomatoes

6 garlic cloves

1 tbs olive oil

1 tsp caster sugar

Eggplant Method 

Slice the eggplants longways and salt 

These then need to be cooked off in a pan or griddle pan, only requiring 2 mins each side on a medium heat.

Once cooked, fill them with ricotta cheese salt and pepper and a piece of basil.

Roll these up and secure with a toothpick or skewer. 

Place them in the Passata 

 

Passata Method

Put the tomatoes, garlic and olive oil in a saucepan over a medium heat. Cover and cook for 10 mins, shaking occasionally until the tomatoes have collapsed completely.

Season generously and add the sugar. remove the lid and boil for 5 minutes, allow to cool and then sieve the pulp. this can be saved, frozen or eaten immediately.